ROSEMARY AND BLOOD ORANGE SORBET
Steps:
- In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.
BLOOD ORANGE-POMEGRANATE SORBET
When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty summer or wintertime meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.
Nutrition Facts : Calories 225 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 53g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
BLOOD-ORANGE SORBET
Provided by Oliver Schwaner-Albright
Categories appetizer, dessert
Time 30m
Yield Serves 6
Number Of Ingredients 3
Steps:
- With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
- Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 58 grams
BLOOD ORANGE SORBET SURPRISE
Steps:
- To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
- Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
- To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
- Preheat the oven to 450°F (230°C).
- To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
- Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
- Storage
- Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
- Variation
- You can make this dessert using tangerines or regular oranges instead.
MANGO SORBET
Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it's the perfect dessert for warm, balmy days
Provided by Cassie Best
Categories Dessert, Treat
Time 15m
Yield Serves 8
Number Of Ingredients 3
Steps:
- Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.
- Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved - rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
- Scrape the sorbet back into the blender (if it's very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
- Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.
Nutrition Facts : Calories 184 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MANGO ORANGE SORBET
This recipe uses all-natural ingredients and is very fruity, refreshing, and perfect for summer time. Quick preparation and easy to make: just blend ingredients and put the mixture in your ice-cream maker.
Provided by Macry
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 25.3 g
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- Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.
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